Friday, April 14, 2006

Good Friday

It's just not Good Friday if you don't start the day with coffee and hot cross buns ... make these the night before, leave them in the fridge overnight to prove, and bake first thing!

Fri 14 April 2006

Heat 300mL of milk in a pan and melt 60g of unsalted butter in it. Allow it to cool (it should be warm, not hot, or you'll kill the yeast) and dissolve 2 tsp of dried yeast in it. In a bowl (or your trusty food processor) mix 450-500g of plain strong flour with 60g of light brown sugar, at least 2 tsp of mixed spice (allspice, nutmeg, clove, cinnamon etc), then add the milk and butter mix and 2 whole eggs. When all combined (and it's a very soft, sticky dough) add 125g of currants or sultanas. Leave the mixture to prove until double in size - a good couple of hours. Then deflate, scrape out of bowl and knead until smooth. Then split into buns - I find this mix makes about 16 and place in either muffin tins or pans (grease and flour), cover with cling film and leave in the fridge until the next morning.

Preheat the oven to 200C, spray it out with some water, and bake the buns for 15-20 mins until risen and brown. If you want to make crosses on them you need to make a slurry of flour and water and pipe on the crosses before you bake. For a glaze - boil 2 tbsp of milk with 2 tbsp of caster sugar and give the buns two coats when they come out of the oven.

Eat with plenty of butter and strong coffee!

Off to Lancaster and the Lakes for the rest of Easter so plenty of eating and drinking reports next week!
Stumble Upon ToolbarStumble It!


Post a Comment

<< Home